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This is a recipe for Pan fried - Zero Carb Chicken. The coating is a mixture of ground pork rind and Shredded Parmesan cheese.

The heat from the oil causes the coating to become crusty & chewy, and holds in moisture. The Parmesan cheese browns as it fries and cause it and the pork rind to adhere to the chicken.

I got the idea from having fried some of the shredded Parmesan in an 8 inch fry pan, and thought it might make a good coating if tempered with some pork rind. I think the cheese by itself would not bind as well, and it could be too rich (Parmesan is a rich cheese when fried).

Ingredients:

Coating:

• Equal parts Parmesan cheese - the pre-shredded kind in plastic quart containers from Sam's Club (not the powdered stuff in the green cans), & ground Pork Rinds.
• Place the pork rinds in a food processor and grind small but not powder, then eyeball and add an equal amount of shredded Parmesan Cheese and pulse the mixture till the cheese is about 1/3 original size and the mixture if well blended. This will be the coating.
• Learn to gauge amount correctly as the leftovers won't keep to coat again. Besides the way I do it (hand pressing the coating on) cross contaminates the mixture.

After the first time you make this you'll have a good idea of how much coating to make...I can't predict how much coating your chicken breasts will hold...approx 3 cups did 6 breasts.

Chicken:

I use breasts without skin, but you could have skin too - but the cheese/rind mixture sticks well to non-skin chicken. The chicken breasts come out of the package moist, and the natural chicken juice is what helps the breading adhere to the chicken...don't pat them dry.

How To Prepare:

Breading them:

I just lay the breasts out on a roll-up cutting sheet (to catch mixture), and start mashing a layer of coating onto them. I coat both sides by hand, just spooning some coating mix on and shaping and pressing it by hand. Have a large spoon handy to recoat as you press.

Pan frying:

Heat a heat resistant oil like Peanut oil, or coconut oil, or even olive oil (something that will not smoke out on you) and heat about 1/2'' to 5/8'' in the pan just big enough to fit all the breasts you are cooking at the same time...too much oil and you will be in trouble since it could run or bubble over. It takes less than you probably think...better to add a bit more than be sorry.

Heat oil to about 350-375°F (175-190°C). After it is up to temp, gently arrange the chicken in the pan so it is gently bubbling. Leave it uncovered for about 20 minutes, and then gently flip the pieces (tongs strongly suggested). If your temp is correct, the chicken will not burn in 20 minutes.

This is a great recipe that produces a great coating, and it tastes wonderful.